I have been doing this for a loong time now (pressure cooker method) and always have a stock of my favorites -- black-eyed peas; black turtle beans, chick peas (garbanzo beans) and white beans in the freezer. I can't even stand the taste of the canned ones!

With my pressure cooker, esp for black eye, navy and turtle beans, I basicially just bring it to pressure for 2 minutes MAX, turn off the heat and let it reduce. after that, drain the beans, rinse in cold water through the colander, and let them dry out in the colander overnight. I freeze them in the 2 cup portions

~How to can dry beans~ I used to cook up big batches of beans and then freeze them, but lately I've been canning them instead. Not only does it save room in my freezer, but it also prevents me from forgetting to thaw them out in time...